This recipe was so easy and delicious. I substituted honey for the brown sugar and also added carrots and butternut squash. I marinaded in a baking dish and cooked with the marinade. Excellent cold the next day as well.
The natural sweetness of parsnips comes alive when they're roasted and caramelized. Roasted parsnips are great side dish for ham or pork tenderloin. For more recipes like this, see our complete collection of vegetable recipes.
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- Calories: 235
- Calories from fat: 16%
- Fat: 4.2g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.4g
- Protein: 3.2g
- Carbohydrate: 49.3g
- Fiber: 11.9g
- Cholesterol: 0.0mg
- Iron: 1.7mg
- Sodium: 319mg
- Calcium: 97mg
- 3 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons chopped fresh rosemary
- 2 pounds (2-inch-thick) slices peeled parsnip
- 1 large red onion, peeled and quartered
- Cooking spray
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade.
- Preheat oven to 500°.
- Place parsnip and onion in a shallow roasting pan coated with cooking spray. Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.
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